Sheet Pan Roasted Chicken Leg Quarters and Veggies

chicken leg quarters

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken breasts

Chicken thighs are often juicier, while bone-in breasts can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute with a longer shelf life.

Preheat the oven to 420°F (215°C).

On a large rimmed baking sheet, place peeled and cut turnips into 1/2 inch pieces, three parsnips peeled and cut into 1/2 inch pieces, and three carrots peeled and cut into 1/4 inch pieces.

Cut 12 ounces of small waxy potatoes in half.

Toss the vegetables with about a half teaspoon of salt and some oil (olive oil or grapeseed oil).

Spread the vegetables out on the sheet pan in a single layer.

Rub two chicken leg quarters all over with about 1/4 teaspoon of salt per chicken leg quarter.

Place the chicken leg quarters on top of the vegetables, skin side up.

Sprinkle garlic powder (or granulated garlic) over the chicken leg quarters.

Put the sheet pan in the preheated oven and cook until the chicken reaches an internal temperature of 165°F (74°C), which will take about 55 minutes.

Remove the pan from the oven and let it stand for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens